Gamay

Gamay is a grape variety used to produce red wine, most notably grown in Beaujolais and in the Loire Valley around Tours. Its full name is Gamay Noir à Jus Blanc. It is a very old cultivar, mentioned as long ago as the 15th century. It has been often cultivated because it makes for abundant production; however, it can produce wines of distinction when planted on acidic soils, which help to soften the grape's naturally high acidity.

History

The Gamay grape is believed to have appeared first in the village of Gamay, Saint-Aubin, Côte-d'Or, south of Beaune, in the 1360s. The grape brought relief to the village growers following the decline of the Black Death. In contrast to the Pinot noir variety, Gamay ripened two weeks earlier and was less difficult to cultivate. It also produced a strong, fruitier wine in a much larger abundance.

In July 1395, the Duke of Burgundy Philip the Bold outlawed the cultivation of Gamay as being "a very bad and disloyal plant", due in part to the variety occupying land that could be used for the more "elegant" Pinot Noir. Sixty years later, Philip the Good, a successor of Philip the Bold, issued another edict against Gamay in which he stated the reasoning for the ban is that "The Dukes of Burgundy are known as the lords of the best wines in Christendom. We will maintain our reputation".

Viticulture

Gamay is a purple-colored grape variety and it tends to produce light bodied wines with high acidity. It is grown widely in the Beaujolais region of France and in recent years has started to make inroads into wine regions all over the world, including the Loire Valley, Switzerland, and the Niagara Peninsula in Canada.

Wine regions

In France, Gamay is particularly identified with the Beaujolais region, being used in all of the region's wines, from the light and festive Beaujolais Nouveau to the more serious and meaty Beaujolais Cru wines. It is also grown in the Loire Valley around Tours, where it is often blended with Cabernet Franc to give a wine similar to a light Bordeaux.

Outside of France, Gamay is grown in Switzerland, where it is used in wines from Geneva, Neuchâtel, and the Ticino region. It is also grown in small amounts in the Niagara Peninsula in Canada, and has been introduced into Oregon's Willamette Valley wine region, Australia, New Zealand and various parts of the United States.

Food pairing

Gamay is often used in the production of light bodied red wines, which pair well with a wide variety of foods due to their high acidity. They are particularly good with charcuterie, goat cheese, and a variety of poultry dishes.

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